Christmas Cookies Photo Recap – Best Gingerbread Cookie Recipe

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The Most Wonderful Gingerbread Cookies

by Food.com 

Ingredients

    • 3 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 tablespoon ground ginger
    • 1 3/4 teaspoons ground cinnamon
    • 1/4 teaspoon ground cloves
    • 6 tablespoons unsalted butter
    • 3/4 cup dark brown sugar
    • 1 large egg
    • 1/2 cup molasses
    • 2 teaspoons vanilla
    • 1 teaspoon finely grated lemon zest (optional)

Directions

  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  2. In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended.
  3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  4. Gradually stir in dry ingredients until blended and smooth.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
  7. Grease or line cookie sheets with parchment paper.
  8. Place 1 portion of the dough on a lightly floured surface.
  9. Sprinkle flour over dough and rolling pin.
  10. Roll dough to a scant 1/4-inch thick.
  11. Use additional flour to avoid sticking.
  12. Cut out cookies with desired cutter– the ginger bread man is our favorite of course.
  13. Space cookies 1 1/2-inches apart.
  14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).
  15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  16. After cookies are cool you may decorate them any way you like.
  17. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

Cookies for St. Nick

After dinner on Christmas Eve we gathered up the supplies and whipped up a batch of oatmeal chocolate chip cookies for Santa. BabyBird didn’t quite understand who we were making the cookies for exactly, but he totally got the hang of what we were doing. After I dumped all of the ingredients together in a big bowl, I let the little guy “help” me stir the batter around.

cookies2

 

Look at that concentration and determination in wanting to stir the mixture. Having a little helper in the kitchen generally creates more of a mess than help, but it’s the memories and he loves to help me in the kitchen. After the mixing, Daddy took the little tike upstairs for his bath and then came down in PJs and got to watch the cookies bake in the oven.

 

baking

 

Santa jammies. We are so festive!

 

cookies

 

I put two cookies on a plate and told BabyBIrd to walk carefully (and to use both hands!) over to the Christmas tree and set them down and that they were for Santa. Now keep in mind, that this little guy has no idea who Santa is. He knows what he looks like, and has seen pictures but the concept of Santa is still foreign to him. So he slowly walked over to the Christmas tree with a plate of cookies in hand and eagerly presents them to the Santa ornament hanging on the tree. Which then naturally the cookies fall to the ground followed by an “uh oh” as he scrambles to pick them up and put them back on the plate. Then without any hesitation on his part, he grabs a cookie and starts eating them. As we are trying to muffle our laughter at the scene, I try to explain that the cookies were actually for Santa and not for him. So he slowly puts the cookie down, and grabs the other one and noms on it instead.

tree

Thankfully he slept just fine with half a cookie in his belly right before bedtime.

And oh, Santa. Sorry for the already nibbled cookies. But I don’t think you’ll mind.

 

Coffee Runs Through My Veins

Growing up, I never liked the taste of coffee. I always thought it was so strong and bitter tasting. It wasn’t until middle school that I discovered the wonderful world of lattes and mochas.

Now that I have an almost 2 year old doing laps around me, I find that coffee has become a necessite. Especially on those nights when I’m comforting a non-sleeping-waking-up-frequently-baby.

We never owned a legit coffee maker. I tried the french press, but found I always got coffee grinds in my cup. Maybe it was a technique thing? So I then splurged $3.99 on a simple single cup filter and used that for the past few months year. It worked for me, since I only needed one cup of coffee a day and not a whole pot. My birthday was rolling around and I knew exactly what I wanted, a Keurig type system with the coffee pods to make just one cup.

Did you know there are hundreds of different types of pod coffee systems? Starbucks came out with one, there’s the Keurig system, and a bunch of other brands. We researched and browsed reviews and event went to Williams & Sonoma for some taste tests.

The result? We purchased the Nespresso Lattissima Espresso machine.

Yum. Smooth, creamy and absolutely delicious coffee/latte/expresso. We loved it because of the one-touch milk frother and the ease of the single-servce capsules. And it only takes a few minutes and clean up is a breeze. Plus at only $0.60 a capsule, it is way cheaper than my grande latte at Starbucks.

 

Nespresso has no idea who I am, these are just my opinions. 

 

Wordless Wednesday : Cooking

carefully placing each topping on his pizza

 

adding just the right amount of turkey pepperoni

 

signing for ‘more’ when I asked if he was done with that pizza

 

we really ::really:: like broccoli

 

nom nom

linkin’ up with: baby baby lemonstacy uncorked & jenni from the blog